- Mexican Street Corn Salad
- Corn salad
- Cooked corn kernels
- Creamy dressing
- Cojita cheese
- Feta cheese
- Lime juice
- Spices
- Red onion
- Garlic
- Jalapeños
- Cilantro
- Lime wedges
- Summer salad
- summer meal
- Side dish
- sides
- Mexican cuisine
- Easy recipe
- Flavourful
- Tangy
- Chilled salad
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Mexican Street Corn Salad, also known as Elote Salad, is a vibrant and flavourful side dish that captures the essence of street food in Mexico. This salad features golden and charred corn kernels sautéed with butter and minced garlic, then combined with diced red onion and jalapeños for a kick of heat. The creamy dressing made from mayonnaise and sour cream coats the corn perfectly, while the blend of spices adds a delicious depth of flavour. Folding in chopped cilantro and crumbled Cojita cheese adds a tangy and salty element to the salad. Serve this refreshing and zesty salad at room temperature or chilled, allowing the flavours to meld together for a truly satisfying dish.
Why You'll Love This Mexican Street Corn Salad
- Versatile and Adaptable: The recipe can be easily customized to suit individual preferences. You can adjust the level of spiciness by increasing or decreasing the amount of chilli powder and cayenne pepper. Similarly, you can add extra lime juice for a tangier taste or sprinkle more Cojita or Feta cheese for added richness. This versatility allows you to tailor the salad to your liking and experiment with different flavours.
- Bursting with Flavour: The Mexican Street Corn Salad, also known as Elote Salad, is a flavour-packed dish that combines the sweetness of corn with a medley of spices and seasonings. The combination of lime juice, chilli powder, cumin, and other spices creates a tantalizing blend that enhances the natural taste of the corn.
- A Perfect Balance of Textures: This salad offers a delightful contrast in textures. The slightly charred and golden corn kernels provide a satisfying crunch, while the crumbled Cojita or Feta cheese adds a creamy and salty element. The diced red onions, jalapeños, and chopped cilantro contribute freshness and a hint of crispness, creating a harmonious combination of textures.
Ingredients Needed
4 Cups Cooked Corn Kernels
2 Tablespoons Unsalted Butter
1/2 Cup Mayonnaise
1/4 Cup Sour Cream
1/2 Cup Cojita Cheese or Feta Cheese
1 Lime, juiced
1 Teaspoon: Salt, Pepper, Chilli Powder, Cumin, Paprika, Cayenne Powder, Garlic Powder, and Onion Powder, (each)
1/4 Cup Red Onion, finely diced
2 Cloves Garlic
2 Jalapeños, finely diced
1/2 Cup Cilantro, chopped
Lime wedges, to garnish
How To Make Mexican Street Corn Salad
In a large skillet, melt the unsalted butter over medium heat. Add the cooked corn kernels and sauté for about 5 minutes until they become slightly golden and charred. In the last 2 minutes add the minced garlic and sauté. Remove from heat and let it cool.
Add the diced red onion and finely diced jalapeños to the cooled corn kernels. Mix well to distribute the ingredients evenly.
Pour the mayonnaise and sour cream over the corn mixture. Stir until the corn is well coated with the creamy dressing.
Sprinkle the spice blend over the corn mixture and toss to ensure all the kernels are evenly seasoned.
Gently fold in the chopped cilantro and crumbled Cojita cheese (or Feta cheese) into the salad. The cheese will add a tangy and salty flavour to the dish.
Once everything is well combined, taste the salad and adjust the seasoning if needed. You can add more salt, lime juice, or spices according to your preference.
Transfer the Mexican Street Corn Salad to a serving dish and garnish with lime wedges for squeezing fresh lime juice over individual portions.
Serve the salad at room temperature or chilled, allowing the flavours to meld together. Enjoy! 🙂
Notes + Tips for Mexican Street Corn Salad
- Grilled Corn Option: For an even smokier flavour, you can grill the corn instead of sautéing it. Brush the corn with melted butter or olive oil and grill until slightly charred. Then remove the kernels and proceed with the recipe.
- Adjusting Spice Levels: If you prefer a milder salad, reduce the amount of chilli powder and cayenne pepper. Conversely, if you like it spicier, add more of these spices or include a chopped jalapeño with the seeds.
- Ingredient Substitution: If Cojita cheese is not available, you can substitute it with crumbled feta cheese. Both cheeses offer a tangy flavour that pairs well with the salad. You can also experiment with other types of cheese such as queso fresco or grated Parmesan.
- Make-Ahead Option: This salad can be prepared in advance and stored in the refrigerator. However, if you plan to make it ahead of time, wait to add the dressing, cheese, and cilantro until just before serving. This will help maintain the freshness and prevent the salad from becoming too soggy.
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Ingredients:
- 4 Cups Cooked Corn Kernels
- 2 Tablespoons Unsalted Butter
- 1/2 Cup Mayonnaise
- 1/4 Cup Sour Cream
- 1/2 Cup Cojita Cheese or Feta Cheese
- 1 Lime, juiced
- 1 Teaspoon: Salt, Pepper, Chilli Powder, Cumin, Paprika, Cayenne Powder, Garlic Powder, and Onion Powder, (each)
- 1/4 Cup Red Onion, finely diced
- 2 Cloves Garlic
- 2 Jalapeños, finely diced
- 1/2 Cup Cilantro, chopped
- Lime wedges, to garnish
Instructions:
- In a large skillet, melt the unsalted butter over medium heat. Add the cooked corn kernels and sauté for about 5 minutes until they become slightly golden and charred. In the last 2 minutes add the minced garlic and sauté. Remove from heat and let it cool.
- Add the diced red onion and finely diced jalapeños to the cooled corn kernels. Mix well to distribute the ingredients evenly.
- Pour the mayonnaise and sour cream over the corn mixture. Stir until the corn is well coated with the creamy dressing.
- Sprinkle the spice blend over the corn mixture and toss to ensure all the kernels are evenly seasoned.
- Gently fold in the chopped cilantro and crumbled Cojita cheese (or Feta cheese) into the salad. The cheese will add a tangy and salty flavour to the dish.
- Once everything is well combined, taste the salad and adjust the seasoning if needed. You can add more salt, lime juice, or spices according to your preference.
- Transfer the Mexican Street Corn Salad to a serving dish and garnish with lime wedges for squeezing fresh lime juice over individual portions.
- Serve the salad at room temperature or chilled, allowing the flavours to meld together. Enjoy! 🙂
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